Kumara rosti wedges

1.Cut potatoes in half crosswise. Cut kumara into large pieces the same size as potato. Place potato and kumara in a large saucepan; cover with cold water. Bring to the boil. Boil for 7 minutes or until partially cooked. Drain. Grate coarsely when cool enough to handle.

2.Combine grated potato and kumara with onion and garlic in a large bowl. Season. Heat half the butter and half the oil in a 21cm (base measurement) non-stick frying pan over moderately low heat. Press potato mixture into pan. Cook for 8 minutes or until golden brown underneath. Place a large plate over rosti, then carefully invert onto plate. Heat remaining butter and oil in pan. Slide rosti back into pan, cooked-side up. Cook for 8 minutes more or until golden brown. Cut into wedges.

3.Cook broad beans in a saucepan of boiling water for 3 minutes or until tender. Drain. Peel beans when cool enough to handle. Combine broad beans, feta, mint, parsley, juice and extra oil in a medium bowl. Season. Toss to combine. Serve rosti topped with broad bean salad.